Pumpkin Pudding
Prep time
Total time
This creamy pumpkin pudding recipe is easier than pie, but it's every bit as delicious. I like to serve it over a layer of toasted pecans for extra richness and crunch.
Author: Jeanine Donofrio
Recipe type: Dessert
Serves: 4
Ingredients
Pumpkin Pudding, Option #1
(this version works best with a high powered blender)
- 1 heaping cup pumpkin puree
- ½ cup raw cashews, soaked 4-6 hours, drained and rinsed
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- 1½ teaspoons cinnamon
- 1½ teaspoons pure vanilla extract
- heaping ¼ teaspoon sea salt
Pumpkin Pudding, Option #2
(this recipe will work with any blender or food processor)
- 1 heaping cup pumpkin puree
- ½ cup thick coconut solids*
- ¼ cup maple syrup
- 2 tablespoons creamy/runny almond butter
- 1½ teaspoons cinnamon
- 1½ teaspoon pure vanilla extract
- heaping ¼ teaspoon sea salt
For the parfaits:
- heaping ½ cup pecans, toasted and crushed
- Coconut whip
Instructions
- Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
- To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
Notes
*Refrigerate 1 (14-ounce) can of coconut milk overnight. Scoop thick solids off top.
Recipe by Love and Lemons at https://dailycove.info/pumpkin-pudding/%3C/div%3E%3Cdiv
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